THE CHEMISTRY OF CHEESE MAKING 101 



of fat in the cheese. This is because the test bottles 

 are made for 18 gm. of material and only 5 gm. 

 of cheese were used. A cheese niade -jEriHU; normal 

 milk should contain at least 3j> per , cent, fa 

 cheese of good quality shows from 32 -to 80 par* 



93. Composition of Cheese. The percentage of 

 fat in cheese is directly proportional to the richness 

 of the milk in fat and the amount of water left in 

 the cheese. In average cheese the per cent of fat 

 always exceeds the per cent of casein. This is be- 

 cause the milk from which the cheese is made con- 

 tains more fat than casein. Any cheese containing 

 more casein than fat has been made from skim milk. 

 The relation of the composition of cheese to the milk 

 from which it was made may be observed from the 

 following tables : 



